Who takes a look on the right side of my blog will notice, that my cake and torte lists are longer than my bread and bun list. Thats because the cake eaters preponderate. But from time to time I have a need to bake bread- especially over the weekend, when all bakeries are closed and I haven't got any bread for monday. In this recipe they used rye wholemeal grit, which I didn't have, so I used rye wholemeal flour.

First knead ingredients with a dough hook on the lowest level, then knead for 5 minutes on the highest level. Leave dough covered on a warm place and let it rest until it double its size ( about 30 minutes but in my opinion better 2-3 minutes)

Dust dough with some flour and knead again.

Grease a loaf pan ( 25 x 11 cm) and disperse some sesame. Put dough in loaf pan, spread it with water, disperse and press the rest of sesame. Let dough rest again in a warm place until it obviously increase the size.

Cut the surface of dough diagonally with a knife. Place a fireproof pot on the bottom of the stove. Push pan in the stove.

Bake bread for 50 minutes by 180°C hot air. Preheating the oven is not necessary.

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